Roquefort Cheese Log Recipes

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ROQUEFORT CHEESE LOG



Roquefort Cheese Log image

Number Of Ingredients 8

1 (8-ounce) package cream cheese
1 (5-ounce) jar pasteurized process cheese spread
4 ounces sharp cheddar cheese shredded (1 cup)
4 ounces roquefort cheese crumbled (about 1/2 cup)
1/4 cup heavy cream
1 teaspoon onion grated
1/8 teaspoon hot pepper sauce
1 cup walnuts chopped

Steps:

  • 1. Bring cheeses to room temperature. In a small mixer bowl, combine cheeses, heavy cream, onion and hot pepper sauce. At medium speed, beat until well blended. Cover and chill for 3 hours or overnight.2. Shape into a log or ball, using wet hands for final shaping. Roll in nuts. Cover with plastic wrap and refrigerate up to 2 weeks. Remove from refrigerator about 30 minutes before serving.

Nutrition Facts : Nutritional Facts Serves

ROQUEFORT CHEESE BALLS



Roquefort Cheese Balls image

Provided by Amanda Hesser

Categories     appetizer

Time 20m

Yield About 24 cheese balls

Number Of Ingredients 9

1/2 pound Roquefort or other good blue cheese
6 tablespoons softened butter
1 1/2 tablespoons minced chives
2 tablespoons finely minced celery
Pinch of cayenne pepper
1/8 teaspoon freshly ground black pepper
1 teaspoon Cognac
1/2 cup fine stale white-bread crumbs
2 tablespoons very finely minced parsley

Steps:

  • Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around 1/2 inch in diameter.
  • Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.

Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 114 milligrams, Sugar 0 grams, TransFat 0 grams

ROQUEFORT CHEESE DRESSING



Roquefort Cheese Dressing image

Use this over the classic iceberg wedge or simply pour over nice ripe tomatoes and roasted sweet onions.

Provided by Brookelynne26

Categories     Salad Dressings

Time 10m

Yield 2 3/4 cups, 16 serving(s)

Number Of Ingredients 8

1 cup crumbled Roquefort cheese (about 6 oz)
1/2 cup mayonnaise
1 cup sour cream
1 tablespoon olive oil
2 tablespoons champagne vinegar
1/4 cup milk
1 tablespoon brandy
1/2 teaspoon cayenne pepper

Steps:

  • Place 1/2 c of the cheese in a food processor. Add the mayonnaise, sour cream, olive oil, vinegar, milk, brandy and cayenne. Pulse 5 or 6 times just to blend. Scrape mixture into a bowl and fold in the remaining cheese crumbles. Refrigerate any leftovers. It can be stored in the refrigerator for 1 week.

STEAK ROQUEFORT



Steak Roquefort image

If you're a real bleu cheese fan as we are, eyes will roll and drool will escape while you eat this dish, so wear a bib and don't eat this in front of potential in-laws. I suggest standing the filets at room temperature for 30 minutes and trimming them of fat before frying. For the sauce you'll need about 3 ounces of Roquefort cheese; If you can't get Roquefort, look for a very serious blue cheese, but it also has to be moist - some blue cheeses are just too dry; Do NOT get a blue cheese that looks as if it would crumble really well; We got a piece of Roquefort Vernieres which is manufactured directly by God in France.

Provided by Sandi From CA

Categories     Steak

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2 (6 ounce) filet mignon steaks
3 ounces Roquefort cheese
1/2 cup heavy whipping cream
1 tablespoon butter
pepper
parsley (to garnish)

Steps:

  • Season filets with pepper to taste.
  • Cut the cheese in small chunklets.
  • Fry the steaks on high heat in the butter, (the way they were intended to be fried before cholesterol was invented); about 5 minutes per side for medium-rare, depending on the thickness.
  • Heat the cream in a small saucepan on medium-high heat.
  • Add the cheese as soon as the cream nears boiling and keep stirring in on medium-high heat; The sauce has to cook for about 5 minutes to reduce nicely; You should end up with a sauce with the consistency of very thick cream.
  • Add chopped parsley for color.
  • Put the steaks on plates and add a very generous ladlefull of sauce over the steaks- Eat- Bliss.

Nutrition Facts : Calories 894.5, Fat 80, SaturatedFat 41.4, Cholesterol 255.8, Sodium 914.4, Carbohydrate 2.5, Sugar 0.1, Protein 40.6

ROQUEFORT CHEESE LOG



Roquefort Cheese Log image

Number Of Ingredients 8

1 (8-ounce) package cream cheese
1 (5-ounce) jar pasteurized process cheese spread
4 ounces sharp cheddar cheese shredded (1 cup)
4 ounces roquefort cheese crumbled (about 1/2 cup)
1/4 cup half and half
1 teaspoon onion grated
1/8 teaspoon hot pepper sauce
1 cup walnuts chopped

Steps:

  • Bring cheeses to room temperature. In a small mixer bowl, combine cheeses, half-and-half, onion and hot pepper sauce. At medium speed, beat until well blended. Cover and chill for 3 hours or overnight.Shape into a log or ball, using wet hands for final shaping. Roll in nuts.Cover with plastic wrap and refrigerate up to 2 weeks. Remove from refrigerator about 30 minutes before serving. Good with wheat crackers and fruit.

Nutrition Facts : Nutritional Facts Serves

BOBBY FLAY'S CHICKEN WITH ROQUEFORT



Bobby Flay's Chicken With Roquefort image

This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato. The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced.

Provided by Jeff Gordinier

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/4 cup clover honey
1/2 cup aged sherry vinegar
Kosher salt and ground black pepper
8 tablespoons (1 stick) unsalted butter at room temperature
1/4 cup crumbled Roquefort cheese at room temperature
4 skin-on boneless chicken breasts, 8 ounces each
2 tablespoons canola oil
4 sprigs fresh rosemary, plus more for garnish.

Steps:

  • Heat oven to 400 degrees. Put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. This sweet deglazed sauce is called a gastrique. Season to taste with salt and pepper. Keep warm.
  • Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.
  • Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer. Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.
  • Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the gastrique. Garnish with rosemary.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 24 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 747 milligrams, Sugar 17 grams, TransFat 1 gram

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